Always in the appetite for some authentic local Hong Kong food, a check through the Hong Kong Michelin 2013 food guide brought us to the vicinity of Sham Tsui Po. With two outlets just around the corner of each other, we decided to visit the one located on Fuk Wing Street as listed in the Michelin Guide.
Lau Sum Kee is currently run by the third generation of the family and the signature dishes like in the bamboo pressed noodles and the freshly made wontons. With a reputation to uphold, we ordered their few recommended dishes.
Red fermented beancurd flavoured pork knuckle (南乳猪手) - $35/6 pieces
If you are a fan of red fermented beancurd, you would be drawn to the fragrance of this dish. Unlike most dishes, the flavour was subtle and succinct. On the downside, the pork knuckle felt that it could do with a longer braising time, for it was not as mushy, melt in your mouth as expected. The flesh tasted a tad too stiff. It was being offered in two sizes, small at 6 pieces ($35) and large at 8 pieces ($45).
Shrimp roe wanton fish cake rice noodles (虾子云吞鱼旦河) - $36/-
The generous shrimp roe drizzled atop the fish cake had an appealing and pleasant fragrance with each waft. It also gave a slight salinity to the dish and when immersed in the broth, the flavour was heightened. The broth was okay, went well for the dish but it was not something memorable such as the one tried at the other Michelin accredited noodle place - Ho To Tai Noodle which will be reviewed next. The highlight of this dish was none other than the thick slices of fish cakes, which were soft yet had a firm texture to it, certainly not the filmsy limp sort. There were about 5-6 chunks of fish cakes of assorted sizes and 4 wantons too. The rice noodles (hor fun) was okay. Overall, it was a palatable dish, decent worth of money, with the fish cakes being the stand alone champ of this dish. The fish cakes would be a credible 8.5 on the verdict scoreboard.
Signature wanton mee (招牌云吞捞面) - $32/-
The noodles were tossed in oyster sauce and inclined on the limp side in terms of texture. Would have preferred it better if it was cooked al dente. We did not quite enjoy the slight but noticeable seemingly ammonia smell that is associated with most wanton noodles. The serving of wantons came in a separate bowl. Despite the noodles not quite up to our expectations, the wantons pretty much blew us away. With shrimp roe sprinkled through the minced meat and two small shrimps per wanton, it was one of the most deletable offering of wanton tried thus far in Hong Kong. The seasoning was perfect, with a right balance of flavours to make it a savoury treat for one's palate.
There was a tub of marinated pickles and plenty of sauces available on each table for the diners' discretion.
As we visited just before the peak dining period, we were able to dine in comfort, without being rushed to leave. The service was fine as the lady taking our orders were patient with our requests. Food was served really quick, and by that I meant no more than 5 minutes.
When we walked past the shop again almost an hour later, there was a pretty appalling queue which stretched out to the shop front. Like most popular eateries around in Hong Kong, my word of advice would be to avoid the peak dining period and you might find yourself enjoying your meal better like we did.
Always in the appetite for some authentic local Hong Kong food, a check through the Hong Kong Michelin 2013 food guide brought us to the vicinity of Sham Tsui Po. With two outlets just around the corner of each other, we decided to visit the one located on Fuk Wing Street as listed in the Michelin Guide. Lau Sum Kee is currently run by the third generation of the family and the signature dishes like in the bamboo pressed noodles and the freshly made wontons. With a re...